Aubergine Lasagne
Time of preparation: 30 Minutes
Time of cooking: 30 Minutes
Ingredients:
| Aubergine/ Eggplant | 3 |
| Garlic (sliced) | 3 cloves |
| Fresh Thyme | A few sprigs |
| Dried Red Chilli (crumbled) | 1 |
| Extra Virgin Olive Oil | 6 table spoon |
| Tomatoes (blanched) | 800 grams |
| Balsamic Vinegar | 1 splash |
| Fresh Basil (chopped) | 1 bunch |
| Cheddar Cheese (grated) | 150 grams |
| Parmesan Cheese (grated) | 4 table spoon |
| Lasagne sheets | 6 to 8 |
Steps:
| 1. Preheat the oven to 200°C/ 400ºF/gas 6. |
| 2. Steam the whole aubergines over a pan of simmering water for 30 minutes, then scoop out the flesh and cut it up roughly. |
| 3. Slowly fry the aubergine, garlic, thyme and chilli in the olive oil for around 10 minutes. |
| 4. Add the tomatoes, chopping them up roughly with a wooden spoon, then add the balsamic vinegar and most of the basil leaves. Bring to the boil and simmer for around 10 minutes until the sauce has reduced and thickened. |
| 5. Spread a layer of aubergine sauce in a large, shallow dish. |
| 6. Sprinkle over some Cheddar and a handful of Parmesan, then spread over a layer of lasagne sheets. |
| 7. Repeat once or twice more, until your dish is full. Finish with a final sprinkling of Parmesan, a scattering of basil leaves and a drizzle of olive oil. |
| 8. Place in the oven for 25 to 30 minutes until bubbling and golden. |
